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Coconut Shrimp
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Recipe Information
Angela Creighton


  • 1 cup (225 ml) vegetable oil
  • 1-1/2 lbs (.7 kg) large shrimp, peeled and deveined
  • 1-1/4 cups (300 ml) buttermilk baking mix
  • 1/2 cup (125 ml) beer, or more if necessary
  • 1/2 tsp (2 ml) salt
  • 1 egg
  • 2 cups (475 ml) shredded coconut
  • 1 jar prepared duck sauce
  • Heat 1-1/2 inches of oil in a heavy deep skillet over medium high heat to 350 degrees (175 C.) F.
  • Lightly coat shrimp with 1/4 cup (60 ml) baking mix.
  • Combine 1 cup (225 ml) baking mix, beer, salt and egg in a bowl.
  • Beat with a hand beater until batter is smooth and thin.
  • If batter is too thick, stir in additional beer, 1 tbsp (15 ml) at a time, until of desired consistency.
  • Dip shrimp into batter, letting excess drip into bowl.
  • Roll shrimp in coconut.
  • Place shrimp in hot oil and fry about 2 minutes on each side, until golden brown.
  • Serve hot with duck sauce.

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